Bambangan Mangoes
Estimated Inventory, lb : 0
Description/Taste
Bambangan fruits are medium to large in size, averaging 15 to 20 centimeters in diameter, and have a round, oval, to ellipsoidal shape. The fruits are typically sold when they are 0.5 to 1 kilogram in weight, but some fruits can grow as large as 2 to 3 kilograms. The fruit’s skin is thick, ranging from 5 to 7 millimeters, and has a rough texture, leathery and taut feel. The skin also ripens from green to brown and has a mottled, speckled appearance with white spots that transition to red shades when overripe. It is important to note that the skin contains a layer of latex that may cause irritation on the skin if too much contact is made. Underneath the surface, the yellow-orange flesh is dense, fibrous, crisp, stringy, and slightly chewy. The flesh also encases a large central, woody stone. Bambangan fruits are aromatic when ripe and have a distinct musky, savory, and funky scent with a turpentine nuance. The flesh is edible raw or cooked and has a sour, acidic, subtly sweet, and tangy taste. Some consumers note a mild banana-like flavor.
Seasons/Availability
Bambangan is harvested from July through September and from December through March.
Current Facts
Bambangan, botanically classified as Mangifera pajang kostermans, is a rare species belonging to the Anacardiaceae family. The tropical fruits are native to forests of Borneo island and are a wild species growing on tall trees reaching 15 to 60 meters in height. Bambangan fruits are one of the largest fruits within the Mangifera genus and are not grown commercially. The fruits are foraged from wild or home garden trees and are collected when they fall to the ground. Bambangan fruits are known by several regional names, including Embang, Menbangan, Mawang, and Buah Pangin in Sarawak and Brunei and Pangin, Asam Pajang, Limun, and Lempayang in Kalimantan. The fruits are an ancient food source among indigenous communities on Borneo Island that are still consumed in the modern day, but over time, they have become increasingly rare and are in danger of extinction. Bambangan fruits are only found on Borneo Island and are a seasonal delicacy consumed in a wide array of fresh or cooked culinary preparations.
Nutritional Value
Bambangan fruits have not been extensively studied for their nutritional properties. The fruits are a source of vitamin C to boost the immune system, fiber to regulate the digestive tract, vitamin A to maintain healthy organ functioning, and antioxidants to reduce inflammation and protect the cells against free radical damage.
Applications
Bambangan fruits have a sour, subtly sweet, and acidic taste suited for fresh and cooked preparations. The fruit can be peeled like a banana after it is scored and slightly opened at the top. Once peeled, the flesh can be eaten raw or sprinkled with salt as a snack. The flesh can also be incorporated into salads, and unripe fruits are sour and shredded, mixed into shrimp paste or sambal belacan as a crunchy side dish. One of the most popular preparations in Sarawak is pickling the flesh in a mixture of salt and chile peppers. Pickled Bambangan is served as a condiment on rice, seafood dishes, salads, and curries. Bambangan fruit peels are not commonly consumed but are used to flavor soups, curries, and stews. They are also pickled and eaten in small amounts. In addition to fresh preparations, Bambangan fruits are cooked in stir-fries, and the fruits are being used in modern recipes in sauces, desserts, chutneys, and fried in aromatics. The flesh is also simmered into jams and jellies or blended into creamy beverages, juices, and shakes. Beyond the flesh, the seed kernel is sometimes grated into dishes or pickled for additional flavor. The young leaves from the tree are also cooked and eaten as an ulam. Bambangan fruits pair well with aromatics such as garlic, onions, ginger, and chile peppers, seafood including fish, shrimp, and crab, coconut, and papaya. Whole, unopened fruits will keep up to one week when stored in a cool, dry, and dark place.
Ethnic/Cultural Info
Bambangan is a traditional food served during Kaamantan, an annual harvest festival celebrated in May in Sabah, Malaysia. The festival typically lasts almost a month and is closely tied to the Kadazan-Dusuns, the largest indigenous group in Sabah, Malaysia. Kaamantan translates to mean “harvest” and is centered around honoring the rice spirit Bambaazon. There are several legends surrounding the creation of rice, including one where Bambaazon was the daughter of the creator god Kinoingan. Bambaazon was sacrificed, and parts of her body were planted to sprout rice. Her spirit resided among the plants, and each year, communities gathered together to honor and appease Bambaazon. During the festival, ancient rituals are practiced, cultural dances are performed, traditional sports are played, and modern-day events such as beauty pageants, the viewing of handmade attire, live music, and culinary gatherings are held. Bambangan is a typical fruit served during Kaamantan, as it is native to the region and is an important element in the Kadazan-Dusun culture. It is said the harvest of the fruits brings the community together and is an act of preserving generational customs. Bambangan fruits are traditionally pickled and served over rice dishes, steamed fish, and curries throughout Kaamantan.
Geography/History
Bambangan is native to the island of Borneo, specifically to regions of Sabah, Sarawak, Brunei, and Kalimantan, and has been growing wild since ancient times. The species thrives in lowland, humid, tropical forests in shady areas with well-drained soils. Throughout history, Bambangan has remained a primarily wild species, and indigenous communities have foraged the fruits as a food source. Over time, seeds of the fruits were planted near villages and in home gardens, especially nearby Kadazan-Dusun and Asajaya communities. These planted seeds created small populations of the species cultivated on a small scale for local sale. Despite these small plantings, presently, the trees are declining in numbers. Today, Bambangan fruits are sold in fresh markets throughout Borneo, but the species is in danger of extinction. The species is featured on the International Union for Conservation of Nature or IUCN Red List of Threatened Species. Bambangan fruits can be found in forests throughout areas of Sangkulirang and West Kutai in Kalimantan, Beaufort, Sipitang, and Sandakan in Sabah, Long Silat, Kapit, and Ulu Dapoi in Sarawak. When in season, the fruits are gathered from wild and home garden trees and are only found on Borneo Island. The Bambangan fruits featured in the photograph above were sourced through a market in Kuching, the capital city of Sarawak in Malaysia.
Recipe Ideas
Recipes that include Bambangan Mangoes. One
is easiest, three is harder.| Periuk |
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Braised Fish with Wild Mango (Pinarasakan Sada Bambangan) |
